Salted Caramel Brownies

Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
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Fudgy, homemade salted caramel brownies with lots of flaky sea salt are as easy as your favorite box-mix, but so much better and richer! Serve them warm with whipped cream, or ice cream, and extra caramel sauce to really take them over the top.

Why You’ll Love This Salted Caramel Brownies Recipe

  • One-Bowl: With an easy homemade brownie base made in just one bowl, these brownies are easy AND require barely any clean-up!
  • Sweet & Salty: With a hearty swirl of caramel and lots of flaky sea salt, these caramel and chocolate brownies are a match made in sweet and salty heaven!
  • Fudgy: Lots of bittersweet chocolate, cocoa powder and 5 whole eggs make these brownies oh-so-rich and decadent.
  • Indulgent: They will absolutely impress your guests when served warm with a scoop of ice cream, or whipped cream, and even more caramel sauce!

Do you love dressed up brownies as much as we do? Then make sure to try out our pecan pie brownies, easy mint brownies, or these gorgeous red velvet cheesecake brownies!

Salted caramel brownies recipe ingredients arranged in bowls. From top to bottom, chocolate chips, flour, sugar, butter, brown sugar, eggs, cocoa powder, salted caramel sauce, salt, vanilla and flaky sea salt.

What You’ll Need

You likely have most of the ingredients needed already in your pantry. A hearty sprinkle of salt will keep the sweetness in check! Scroll down to the recipe card for exact amounts.

  • Chocolate Chips: You can use any dark or semi sweet chocolate chips. You can use a bar instead, but cut it into small pieces for melting.
  • Butter
  • Sugar: You will need both granulated sugar and brown sugar.
  • Eggs
  • Vanilla Extract
  • All-Purpose Flour: Don’t use cake flour, because it’ll make the brownies airy instead of dense.
  • Cocoa Powder: Make sure it’s unsweetened.
  • Salt: You will use both regular salt and flaky sea salt.
  • Caramel Sauce: I used homemade caramel sauce, but you can use store-bought caramel sauce. Dulce de leche is also delicious swirled in!
Caramel and chocolate brownies cut into squares on parchment paper.

How to Make Salted Caramel Brownies

It’s as easy as a box-mix, but with an indulgent caramel center and top. Scroll to the recipe card at the bottom of this post for full detailed instructions.

  • Melt Chocolate: Melt the dark chocolate and butter in a double boiler (read tips below for other options). Turn off the heat and stir in both kinds of sugar until dissolved. Set aside and let it cool for 10 minutes.
  • Add Eggs: Stir the eggs and vanilla into the melted chocolate mixture. Mix until fully combined.
  • Add Dry Ingredients: Gently fold in the flour, cocoa powder, and salt until no large lumps remain.
  • Assemble Brownies: Pour half of the batter into a baking pan lined with parchment paper. Drizzle half of the caramel sauce on top of the brownie layer. Top with the remaining batter, then drizzle more caramel on top. Add a sprinkle of flaky sea salt!
  • Bake: Pop them into the oven and bake for about 30 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs.
  • Serve: Remove the brownies from the oven. Let them cool for at least 20 minutes before slicing and serving as desired.

Chef’s Tips & Variations

  • Leave An Edge: Don’t get too close to the edges with the caramel sauce. It will burn and stick to the parchment paper. Leave about an inch of space between it and the edges of the batter/pan.
  • Don’t Go Overboard: Don’t add more than 3/4 cup caramel in the center to avoid brownie soup. Adding too much will prevent the batter from setting up correctly.
  • Add Nuts: Fold 1/2 cup chopped pecans, almonds, or walnuts into the batter for a nutty crunch.
  • Let Them Rest: Never cut into hot brownies despite how tempted you might be. They’ll stick to the knife and fall apart. For perfect cuts, cool completely and then use a plastic knife (seriously!) for super clean cuts.
  • Don’t Over Mix: Go easy on the stirring and do not over-mix the batter. Incorporating too much air makes cake-like brownies.
  • Double Broiler: If you do not have a double broiler, you can use a large metal or glass bowl set over a boiling pot of water. In a pinch, melt the butter and chocolate together in the microwave in 30 second intervals, stirring often. Be careful not to overheat, or scorch, the chocolate in the microwave.
A sliced caramel brownie on a plate with fork cutting a bite.

How to Store Caramel and Chocolate Brownies

Freshly-baked salted caramel brownies need to be fully cooled before storing. If stored while still warm, they will sweat and become soggy.

  • Counter: Place them in an airtight container for up to 4 days.
  • Fridge: Store them in an airtight container, in the fridge, for up to 7 days. Place them on the counter for 30 minutes to warm to to room temperature, or microwave a brownie for 10 seconds for that just baked feel.
  • Freezer: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them on the counter, unwrapped, for about an hour.
A stack of two salted caramel brownies with a caramel drizzle and whipped cream on top.
4.8 from 5 votes
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Yield: 12 brownies

Salted Caramel Brownies

This fudgy salted caramel brownies recipe is as easy as a box-mix, but way richer and more chocolatey for an indulgent sweet treat. Serve them warm with whipped cream, or ice cream, and extra caramel sauce to really take them over the top!
Prep Time15 minutes
Cook Time30 minutes
Cooling Time30 minutes
Total Time1 hour 15 minutes

Ingredients

Instructions 

  • In a double boiler, or a glass/metal bowl over a pan of simmering water, melt the chocolate and butter, stirring occasionally, until completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk until completely combined and remove the bowl from on top of the water. Let sit until it's at room temperature, about 30 minutes.
  • Preheat oven to 350°F. Prepare a 9×13 baking pan by buttering the sides and bottom of the pan. Then lining the bottom with a sheet of parchment paper.
  • Add all 5 room temperature eggs and vanilla. Whisk until just combined. Do not overmix, this will ruin your fudgy brownies.
  • Sprinkle the flour, cocoa powder, and salt over the chocolate mixture. Using a whisk, gently combine the dry ingredients into the wet ingredients until there are no big lumps and you don't see any flour. Again, try not to mix more than needed.
  • Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle 1/2 cup (do not use more than 3/4 cup or your brownies will not bake correctly) caramel sauce evenly over the top of the batter. Don't get too close to the edges with the caramel sauce, leave about an inch around the edges.
  • Pour the remaining brownie batter over the caramel layer. Level it out (carefully, so you don't mess up the layer underneath) with a spatula. Drizzle the remaining caramel on top in a design of your choice. Add a hearty sprinkle of flaky sea salt on top, to taste.
  • Bake for 30 to 35 minutes, rotating the pan once half way through baking. Check the brownies using the toothpick method. The brownies are done when the toothpick comes out with just a few moist crumbs attached.
  • Let brownies cool, before cutting and serving as desired.

Notes

Store: Place them in an airtight container for up to 4 days. Or store them in an airtight container, in the fridge, for up to 7 days. Place them on the counter for 30 minutes to warm to to room temperature, or microwave a brownie for 10 seconds for that just baked feel.
Freeze: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them on the counter, unwrapped, for about an hour.
Add Nuts: Fold 1/2 cup chopped pecans, almonds, or walnuts into the batter for a nutty crunch.
Let Them Rest: Never cut into hot brownies despite how tempted you might be. They’ll stick to the knife and fall apart. For perfect cuts, cool completely and then use a plastic knife (seriously!) for super clean cuts.
Don’t Over Mix: Go easy on the stirring and do not over-mix the batter. Incorporating too much air makes cake-like brownies.
Double Broiler: If you do not have a double broiler, you can use a large metal or glass bowl set over a boiling pot of water. In a pinch, melt the butter and chocolate together in the microwave in 30 second intervals, stirring often. Be careful not to overheat, or scorch, the chocolate in the microwave.

Nutrition

Serving: 1 brownie, Calories: 395kcal, Carbohydrates: 55g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 120mg, Sodium: 293mg, Potassium: 87mg, Fiber: 1g, Sugar: 45g, Vitamin A: 622IU, Vitamin C: 0.1mg, Calcium: 37mg, Iron: 1mg

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Post may contain affiliate links. Read my disclosure policy.

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49 Responses
  1. Chastity

    Made these brownies a few weeks ago! O-M-G! They did not last long in our house nor my husband’s work. I always send a bunch of treats to the soldiers he works with and they raved about how delicious these were! :) Just like a brownie is supposed to be full of chocolately fudgey goodness. They were even better the next day. They were PERFECT!

  2. Kelsey

    Do you think these brownies would still be delicious without the dulce de leche? I’m not a huge fan of that, but I’ve been looking for a good, fudgey brownie recipe!

  3. Steve | Healthy Lunch

    Wow these fudge brownies looks good, I wonder if it`ll be a good idea to make some for my gf this valentine’s day. I hope she does not think I am cheap.

  4. pavithra

    OMG I am way tooooooooooooo tempted seeing this brownies this morning.. Absolutely perfect and also I am loving ur pictures and browsed thru many of ur recipes which I am love tooo… Gorgeous.

  5. natalie (the sweets life)

    i totally get why you broke up with the box for these! I’ve made a variation of them and they are amazing!!

  6. Shannon

    OH. MY. These look stupid crazy good. I’m totally a boxed brownie kinda girl, but I’m willing to give these a shot! ;)

  7. Lauren at Keep It Sweet

    These look amazing, no one would know that they are easy! Where do you find squeeze bottles of dulce de leche?!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Target, Publix, and a reader emailed me she even found it at Walmart! Be prepared to drizzle it on everything!! :-D

  8. Vickie Smith The Quiet Doll Queen

    When I looked at the online picture I thought you had yummy mint filling between the brownie layers instead of waxed paper. I was getting pretty excited until I zoomed in and saw the paper! My son said these look sooo delish!

  9. Susie

    I just used your recipe and baked these… absolutely amazing! I’ve never made homemade brownies before and I love salty & sweet, dark chocolate and fudgy brownies so this recipe was perfect for me. Thank you for the great step-by-step recipe photos, the brownies came out perfectly :)

  10. Deborah

    Oh, my goodness, I love this lazy way to make brownies!! I actually haven’t had a brownie in a long time – I need to change that asap!!

  11. Joanne

    I have to agree it is these brownies that made me a homemade brownie believer. I love your quick fix for the caramel in the center! It’s quite the genius idea.

  12. Madi @ Sit Down and Eat Your Peas!

    You gave in to the step-by-step photo! haha now I feel so inadequate. These are definitely going on my list. Every baked good needs a proper wine break-I make scones and pumpkin butter last night-AMPLE wine breaks haha

  13. Paula @ Dishing the Divine

    You’re too funny. :) Your post made me laugh out loud, and I *just* rolled out of bed, so that says a lot because I am *not* a morning person.

  14. biscuit

    “During this time, I suggest you play a fun game called How Much Wine Can I Drink In 30 Minutes.” lol

    it was right about then that my boss figured out I wasn’t working. Thanks.

  15. Erin

    I don’t have a double boiler, but I just use a big bowl that fits right over it. One day I’ll buy the real thing… one day. Fudgey brownies are the best and I love the design you made on top with the dulce de leche.

  16. Lynda

    I have been cooking everything from scratch lately and made a box of brownie mix that was our favorite. No taste, absolutely no taste. I think this is because we have gotten used to eating real food without chemicals etc. This looks like a good recipe.

  17. Larissa

    And a tip – if you use the “chocobake” premelted baking chocolate, you can simply melt the butter in the microwave and then combine them together – no need to use that extra pot to boil water in and turn on the stove!
    ; )

  18. Larissa

    These look amazing! I also disagree with the box brownies taste better statement. Have you ever made the Brownies Cockaigne from the Joy of Cooking?? They us the same process as this recipe, only 4 eggs, 1 cup of flour, 1 stick of butter, 4 oz chocolate, 1tsp vanilla, 1/4 tsp salt, 2 cups of white sugar (not positive on that amount)…It is definitely key to let the chocolate/butter mixture cool and that you don’t mix the eggs too much. They are fudgy and crackly on top…yummm.
    These are definitely worth a try, though, with the dulce de leche…thanks for the recipe!

  19. The Mrs @ Success Along the Weigh

    Well look at you and your fancy patterns on top!

    So this is better than the Double Chocolate Ghirardelli’s boxed mix?? What if I make it and it’s not true? Can I come back and type you a stern letter with my chocolate and caramel covered fingers? :-)

  20. Averie @ Love Veggies and Yoga

    Wow. Amazing.

    the ONLY kind of brownie I like is a fudgy, almost half raw one. Anything cakey, dry, airy, or overbaked…no way.

    These are perfect. I want. Lots!!!

  21. Denise @ TLT - The Little Things

    Love this recipe! But a recipe that combines “lazy” with “brownie” can’t do anything wrong any way;)

  22. Betsy C.

    These look incredible! I must say I totally disagree with a box brownie tastes the same as a brownie from scratch. A super easy “scratch” brownie recipe is the “One Bowl Brownie” recipe on the back of Bakers unsweetened chocolate…throw in some good chopped chocolate or chocolate chips and you’re in heaven (and it didn’t take much longer then a box brownie). Love this recipe…will definitely try it!

  23. Kathryn

    It is very important to make sure that your baking provides adequate wine breaks. it would be a disaster if you were to get dehydrated during the baking process.

    Also these brownies? Just perfect. I want about 8 of them right now.

  24. Cassie {bake your day}

    Man I love a recipe that doesn’t disrupt my wine drinkin’. I was hooked at salty. Salt + chocolate + wine = perfection!

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.